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Grilled Peach and Arugula Salad with Feta and Spicy Seed Brittle

Grilled Peach and Arugula Salad with Feta and Spicy Seed BrittleIngredients:
  • 3 ripe peaches - halved, pitted and sliced into thirds
  • Olive oil
  • Kosher salt
  • 4-5 cups arugula
  • 3/4 cup crumbled feta
Spicy Seed Brittle
  • 1/2 cup roasted pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup sesame seeds
  • 1/2 tsp cayenne pepper
  • 1/4 cup honey
Balsamic Dressing
  • 1 T balsamic vinegar
  • 1 T lemon juice
  • Salt and pepper
  • 1 small garlic clove – minced
  • 1 drizzle of honey
  • 1/4 cup olive oil

In a bowl, combine all spicy seed brittle ingredients plus a pinch of salt until well incorporated. Spread on parchment lined sheet pan to 1/8 inch thick with back of spatula. Bake in 350 degree oven until golden brown, about 20 minutes. Once cool, break into small pieces.

While brittle is cooling, prepare the peaches. Brush with olive oil and sprinkle with salt. Heat grill to medium high heat and grill peaches a few minutes per side. Let cool.

To prepare the balsamic dressing, mix balsamic vinegar, lemon juice, salt and pepper, garlic and honey in a bowl. Add 1/4 cup olive oil and whisk until emulsified.

Assemble the salad in a large salad bowl. Toss the arugula with 1-2 T of balsamic dressing. Add peaches, feta and brittle pieces. Toss lightly then serve immediately. Serves 4.

Serve with:

Kunde Family Winery Sauvignon Blanc - Block 4SB20

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